Vegan Week Welcome

Now that both my parents are vegan and so is my brother and his girlfriend, I began to question, what’s the big deal? What’s so great about being vegan? So before heading out to Mexico, I went on a weeklong diet of being what I consider “good” and “healthy.” Basically, I avoided refined sugars, ate as many fruits and veggies as possible and steered away from simple carbs. After coming back from Mexico and having a few nights of clearing my head, I decided it was time to go all out and try to be vegan for at least a week.

I headed straight for Whole Foods, and went straight for the fresh veggies, fruit and meat replacement section. Practically skipping away with my seitan, soy-free Italian “sausages” and more, I did shed a few tears when I walked by the cheese section with my hand over my eyes. Ok, it wasn’t that bad, but this girl loves her cheese.

Although I only plan on being vegan for a week, I’m sure I might change my mind in the future. You haven’t lost me completely, but I am on to this whole vegan thing.

Here are some highlights of my Day 2.5 of being vegan:

My breakfast: this bar + a tangelo + a banana
The bar claims to be peanut butter chocolate chip, but I didn’t find a single chocolate chip.

My lunch: my rainbow salad
Organic Girl super greens + honey crisp apple + carrots + bell pepper + cucumber
-hummus & pita chips

My dessert:

Sprinkle’s Cupcakes vegan red velvet cupcake. I had to try it. It was so delicious, I’d go as far as to say it’s better than the real deal. They used coconut as a replacement, and I’m not sure what else. All I know is it was awesome.

I’m feeling lighter, healthier and fuller after smaller portioned meals. So far so good.

Stay tuned for more vegan updates, follow me on Twitter @thatfoodiegrl (without the i) and become a fan of That Foodie Girl on Facebook.

Bon app├ętit,

ThatFoodieGirl